Christmas stuffing *****THIS THREAD IS NOT FOR MILLSY*****

vinnyt77
Bang on. The bacon on top is a delightful pre lunch snack. To much butter under the skin and you end up with to much oil to make the gravy with. Unless you skim it off.

vinnyt77

Bain of my Xmas existence. A dry bird.

Dubman The downside of cooking at a low temp is that you get far fewer cooking juices to make your gravy. And yeah - I always drain most of the fat before making gravy. Got a really handy little jug to help with this…

Cankles-McJeggings I think we can all agree a dry bird is a year round bain…

vinnyt77
I just bend a spoon 90° to remove the fat. As we both know a meat thermometer is what you really need to stop it over cooking and drying out plus letting it rest for at least an hour before carving

All this advice is pointless. This year, Sean will be getting drunk on Cider vinegar and Castrol GTX before filling a kettle and making PAXO balls in his Matty Holland shorts, just like every year before it.

vinnyt77

Veru interesting, vin. I would do mine at 170, it’s never been dry once rested and carved.

I would love to give a long and low temp cook a go, could then brown the top once it’s ready as you say.

vinnyt77 To be fair, a couple of years ago, I had some turkey he’d cooked in his restaurant kitchen for 18 hours at 70C, then finished with an industrial blowtorch to crisp the skin. It was mind-blowingly good.

Sounds immense that. The polar opposite of deep frying it in a barrel of fuel left over from Hank’s speed boat.

Millsy

Gravy and melted butter spilled all over his silver adidas big ben boots…

So far we know we need to use plenty of butter to stick it in the cavity and keep the big bird moist as you wait for the juices to run out.

Think i have the dvd of this…

-si-
All I’ve eaten whilst here Si. Like to embrace local culture as you know

Cankles-McJeggings turkey weeds

Cankles-McJeggings This has always confused me. Turkey to be safe to eat has to reach 165 to kill any/all pathogens.
Physics dictates it can’t ever get hotter than 70 degrees no matter how fucking long you leave it there.

Maybe ask the ‘guys’ on the Jaguar forum?

Cankles-McJeggings
Hugs x x

Cankles-McJeggings I’m not an expert, but my understanding is that most widely used temperatures for safe consumption are based on FDA recommendations. The US has abysmal standards for animal welfare and husbandry, so the blanket recommendations for poultry, pork etc are a belt and braces approach to ensure folks don’t get sick. There’s also a myth that you have to hit a certain temperature to kill bacteria. It’s actually a sliding scale. At 74C, you’ll kill all bacteria in chicken pretty much instantly. At 63C, you’ll kill them - but you’ll need to make sure you maintain the temp at 63C for a minimum of 10 minutes. At 58C, it’ll take about an hour to kill them.

Most of us are roasting at high temps, so we’ll aim for 74C, and all’s good. Majority of domestic ovens aren’t great for a) accuracy of temp, and b) ease of control. My mate spent £15k on his HOME oven, so he’d have that degree of control and accuracy, and ability to cook at safe, low temps for a long period of time. I usually roast turkey at around 150C, and take it out the oven at 68C. It’ll then keep rising while it’s resting to about 72/73C, which is the temp I prefer. Even if it’s cooked/safe below that temp, I don’t particularly like the texture. If you’re aiming for 74/75C by the way, you should take the turkey out when your meat thermometer hits 69/70.

This is Delia Smith, signing off ️